AUNTY YOCHANA SHOWS YOU HER GOODIES...


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Thursday, June 29, 2006

Pandan Muffins




Ingredients:

250 gm. Self-raising flour
1 tsp. Baking Powder
100 gm. Castor Sugar
1 1/2 large egg or 2 medium size eggs - lightly beaten
180 gm. Coconut milk or Evaporated Milk
80 gm. butter
5 blades of Pandan leaves - blend with milk
a drop of (pandan paste
Some macadamia nuts - cut into half for top
Method:

(1) Cream the butter and sugar together until creamy.
(2) Add in beaten egg gradually and then add in the pandan milk.
(3) Add in pandan paste.
(4) Sift the self raising flour and baking powder twice and then mix into the
butter mixture and stir gently. Do not overmix the batter, it should be lumpy.
(5) Pour batter into muffin cups and put about 4 pcs. of macadamia nuts on top.
(6) Bake at preheated oven at 200C for about 25 mins.

9 comments:

Anonymous said...

Hi
Are you using the creaming method or the mixed all ingredients method because you used melted butter?

yochana said...

Hi anonymous,

the correct method is creaming method..sorry no need melted. I will do the correction. Thanks.

rgds

Anonymous said...

Hi...

I want to make the pandan muffins but i don't have pandan leaves, is it possible just to use pandan paste?
Thanx.

yochana said...

Hi anonymous,

Pandan paste will do equally good.

rgds

Anonymous said...

Hi...

Thanks for your reply, I want to ask again how much should i use the pandan paste?
Thanx

yochana said...

Hi Anonymous,

Add in 1 tsp first and if you find that that the colour is not strong enough, add in some green colouring.

rgds

Jane said...

Hi Aunty Yochana...

I happen to chance upon your blog late last year.. and have being a big fan since then... so far, i have tried your awfully chocolate cake... I have received super raving feedback everytime I attempt any of your cakes.

Thanks so much for sharing.. this is one of the most frequent site for me lately..

I am currently trying your pandan muffin.. how many muffins will the above recipe yield?

Anonymous said...

Hi Aunty Yochana,

Two questions: One, will frozen pandan leaves work just as well?
and Two, how much milk do I need to blend them with?
Thank you so much!

Anonymous said...

Can I ask why we just fold the dry ingredient into the wet one and not stir it up? why the mixture has to be lumpy?